Jump to recipe
A warm and satisfying chicken veggie pot pie soup loaded with veggies and classic spices. Heaped with protein and micronutrients!
I absolutely love the flavors in pot pie, so created this healthier soup version loaded with veggies.
To add more color to the soup, I used Trader Joe’s “Carrots of Many Colors” and English peas. Increasing the colors in your diet with a variety of vegetables (and fruits) provides a broader spectrum of plant phytopigments. Many of these compounds (e.g. the polyphenol anthocyanin found in purple carrots), have antioxidant properties.
For the soup base, I used low-sodium chicken broth plus collagen protein as a thickener. Alternatively, you could use chicken (or turkey) stock and omit the collagen. Or, if you want to make a plant-based soup, omit the chicken or turkey and use vegetable broth, and instead add an additional 2 tbsp flour to the base.
Homogenizing the riced cauliflower, broth, collagen, oil, and flour with an immersion blender or in a high speed blender provides the soup a creamier tasting base without the need to add butter. I’m not into having a lot of kitchen gadgets, but if you make a lot of soup or stews an immersion blender is super handy.
Chicken Veggie Pot Pie Soup
Ingredients
- 4 cups Chicken or turkey broth
- 2 tbsp. + 1 tsp. Olive oil
- 40g (4 scoops) Collagen Powder
- 1/2 Sweet onion, minced
- 1 Lg. head of celery, chopped
- 12 oz. (about 1.5 cups) Carrots, chopped
- 1 cup (113g) Riced cauliflower, steamed
- 50g (1/2 cup) English peas
- 5 oz. (142g) Chicken or turkey breast meat, cooked and cut into pieces
- 3 tbsp. All-purpose flour (or any other type)
- 2 tbsp. Unsweetened cashew milk (or any other type)
- 2 tbsp. Sage
- 1/2 tbsp. Black pepper
- 1 tsp. Thyme
- 1/2 tsp. Salt
- 1/2 tsp. Celery seed
- 1/2 tsp. Garlic powder
Instructions
- Microwave bag of cauliflower as directed and let cool.
- In a large bowl, combine cauliflower, broth, 1 tsp. olive oil, milk, collagen, and flour. Using a high speed blender or immersion blender , blend until completely uniform.
- In a large pot, heat 2 tbsp. olive oil over medium-high heat and add minced onion, sage, pepper, salt, celery seed, thyme, and garlic powder. Cook onions until they become fragrant and translucent, about 4 minutes.
- Add chopped celery and cook for an additional 2 minutes.
- Pour broth mixture into the pot, and bring to a boil.
- Once boiling, cook for 10 minutes on medium heat. Add carrots and peas and cook for an additional 4 minutes.
- Check the tenderness of all the veggies, cook for an additional few minutes if you prefer them softer.
- Stir in cooked chicken or turkey pieces.
- Allow to cool slightly before enjoying.
Notes
Makes 5 bowls. Nutrition info (per bowl) : 205 Calories, 17.2 g protein, 17.2 g carbs, 7.5 g fat.
Plant based option – omit poultry and use vegetable broth + plant milk to achieve the right consistency.
Disclosure: as an amazon associate I earn from qualifying purchases. This supports keeping the website ad and pop-up free.
